BREAD BAKING with Seamus Blackley

Dehydrated eggs. Airborne tortillas. Pouches of chicken. Tang. Work up an appetite for space food with artist, designer and Astrobromatologist, Maggie Coblentz. We talk micro-gardening in space, recycled water, dehydrated beef, velcro fatigue, the problem with crumbs in zero grav ...  Show more

Fronds. Forest dwellers. Spores. Houseplants. Gametophytes? We’ve got ferns. The charming and hilarious professor, pteridologist and author of “Ferns: Lessons in Survival from Earth’s Most Adaptable Plants,” Dr. Fay-Wei Li, tells me all aboutwhat makes ferns such oddities in the ...  Show more

George is back in the science lab today and he's learning all about yeast and gluten. He will be finding out how they affect the way bread is made.Join Fun Kids Podcasts+: https://funkidslive.com/plusSee omnystudio.com/listener for privacy information. 

If you’re one of the millions of people who used lockdown to try something new like baking sourdough bread, you may well be wondering what’s happening chemically inside your loaf, especially if the end result keeps changing. Well, you’re not alone. Listeners Soheil and Sean ar ...

Is fermented food or drink popular in your country? Bruce and Megan talk about a food that has been used for thousands of years, yeast!Download our app for Android at http://bit.ly/spotlight-androidDownload our app for iOS at http://bit.ly/spotlight-appleFacebook: https://www.fac ...  Show more

It’s time to take a trip to the bakery Purple People where we will run into Lords and Ladies, horses and testicles as we explore the shelves of bread. Come discover why the upper crust really is better, what bread rolls and parchment have in common, how lumps and humps gave name ...  Show more